Mushroom Fried Rice
Mushroom Fried Rice is loaded with the huge flavors of shiitake, button, oyster, and shimeji mushrooms and accented by garlic, soy sauce, and sesame. Warning: this rice is addictive.
- 4 cups cooked rice preferably refrigerated overnight
- 1/2 pound brown crimini mushrooms, diced and chopped (see note)
- 1/2 pound oyster mushrooms chopped
- 1/2 pound shimeji mushrooms chopped
- 2 fresh shiitake mushrooms diced
- 6 cloves garlic chopped
- 6 green onions chopped and green and white sections separated
- 2 Tablespoons peanut oil or other neutral cooking oil
- 2 Tablespoons soy sauce
- Salt and pepper to taste
- 1 drizzle Toasted sesame oil
Heat the oil in a large skillet over medium-high heat. When hot, add the garlic and the white part of the green onion and stir until fragrant, about 1 minute. Add the mushrooms and cook until blistered, and mostly cooked, stirring occasionally, 5-6 minutes.
Add the rice. Stir and break it apart to separate the grains as much as possible, combining it evenly with the mushrooms. Cook until the rice is heated through and possibly lightly toasted, 3-4 minutes. Add the soy sauce and the green part of the green onion. Stir for another 1 minute to mix everything evenly.
Turn off the heat, drizzle the toasted sesame oil, season with salt and pepper to taste, give it a final stir, and serve immediately.
You can use other kinds of mushrooms than those called for here. Or you can use all one kind of mushroom (though I don’t recommend using all shiitake due to the potentially overpowering flavor). Just make sure you have 1.5-2 pounds of mushrooms in total.
I also used king oyster mushrooms when testing the recipe. If you use these, you’ll want to dice the stems small so they’re easier to chew. You can slice the caps or leave them whole.
It makes a difference how you cut the mushrooms in general. I recommend dicing at least half of them into 1/4-inch (1/2-cm) cubes so you get some mushrooms with each bite of rice, and slice the rest (or leave them whole).